This low phosphate, and low potassium pizza is lower in salt than a shop bought alternative and very tasty. This recipe makes two pizzas, enough to serve 4 people, with a side salad for a more balanced meal.
400g plain white flour
7g fast acting dried yeast
1 teaspoon sugar
2 tablespoons olive oil
225ml water
1 tablespoon olive oil
200g tinned tomatoes
1 onion
1 garlic clove
1 teaspoon dried oregano
1 tablespoon tomato puree
200g mozzarella cheese, grated
20g basil, fresh
220g lettuce
100g cucumber
1 yellow pepper
Preheat oven to 240C/gas mark 9. To make the dough, mix the flour, yeast, and sugar together in a mixing bowl. Make a well in the centre, pour in the oil then add 225ml water. Bring together to form a dough.
Tip the dough on to a lightly floured surface and knead for 1 minute, until its smooth. Allow to rest under the upturned bowl for 30 mins or whilst you prepare the pizza sauce or toppings. Split the dough in half and shape into two balls.
For the pizza sauce peel and finely chop the onion and garlic. Heat the oil and fry them until softened. Add tinned tomatoes, tomato puree and. Squash the tomatoes with the back of a spoon to break them down, simmer for 15-20 mins until thickened.
Roll out one ball at a time on a floured surface to about 25cm diameter. Lightly oil the two baking trays and transfer the dough. Press out with your fingertips, leaving a thicker crust around the edge. The middle should be about 5mm, and the crust about 1cm deep. Repeat to make a second pizza.
Divide the pizza sauce between the bases and spread thinly. Roughly tear the basil leaves and scatter along with the mozzarella. Leave to rest for 10-15 minutes before baking, so that the dough starts to rise.
Bake for 12-15 mins until the base is golden and crisp. Serve half a pizza per person with a salad of lettuce leaves, sliced cucumber and diced pepper.
The main source of carbohydrate is the pizza dough for the base. The carbohydrate values have been provided for those trained in insulin adjustment
This recipe is a low potassium and low phosphate. Whilst tomatoes are a high potassium food, when used in the quantities in this recipe, it is a low potassium dish overall. Mozzarella was used which is lower in phosphate than harder cheeses like cheddar. If you have been prescribed a phosphate binder, ensure you take them with this dish.
This is a high protein meal which makes it suitable for those receiving dialysis.
Use gluten-free flour.
Use a dairy-free cheese.
This pizza recipe is much lower in salt than a shop bought alternative and contains no added salt. If you want to reduce the amount of fat you eat, reduce the portion size to a 1/3 of the pizza.
Cooked pizza can be cooled and stored in the fridge in an airtight container. Use within 2 days and reheat thoroughly before serving. If you do not need both pizzas, you can save some dough and pizza sauce for another day. Wrap the extra dough ball in cling film at the end of step 2. Defrost and continue from step 4. Freeze half the pizza sauce in a container and defrost before using. Use within 3 months.
To make transferring the pizzas easier. Roll them out on to a large sheet of baking paper. Then you can slide each pizza in turn, still on its paper, onto the preheated trays and bake. For an alternative flavour try our recipe for ham and pineapple pizza or why not mix and match!
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